Kale and Chorizo Soup


Want to know what meal I made the most this Fall & Winter? This easy and flavorful soup.

adapted from: Emeril Lagasse
servings: 8

2 tablespoons olive oil
1 1/2 pounds chorizo sausage, sliced in 1/2-inch slices*

1 cup chopped onions
2 tablespoons minced garlic
2 large white potatoes, peeled and diced
3 quarts of chicken stock
4 cups kale, rinsed, stemmed, and cut into 1-inch strips
2 bay leaves
1/4 teaspoon dried thyme
pinch of crushed red pepper
1/4 cup finely chopped parsley
6 tablespoons chiffonade of fresh mint
Small loaf of crusty bread



In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and cook for about 3 minutes, stirring occasionally. Scoop out the chorizo and set aside, leaving the oil behind. Add the onions to the pot and cook for 2 minutes until slightly softened.  Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are almost fork tender, about 20-25 minutes. Return the chorizo to the pot and cook for 2 or 3 more minutes. Remove from the heat and skim off any fat. Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with crusty bread.


* Spanish vs Mexican chorizo? Spanish chorizo is the one that’s dried, cured, and comes in casing. Mexican chorizo is usually sold loose and uncooked. Smoked Spanish chorizo is perfect for this recipe.

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